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Ready in 30 minutes, this one-pot broccoli cauliflower soup is an easy, cozy meal with a satisfying boost of protein—perfect for busy nights!
Broccoli Cauliflower Soup
There’s nothing quite like a bowl of soup to bring comfort to the table, and this broccoli cauliflower soup delivers on all fronts! It’s creamy, hearty, and loaded with nutrients, making it a hit with the whole family.
My kids are big fans of my carrot lentil soup and creamy cauliflower soup, and now this broccoli cauliflower recipe has earned its place in our weeknight family dinner rotation.
Not only does this soup offer the rich and creamy goodness of traditional broccoli cheddar soup, but it comes with a healthier twist.
By using less cheese and butter and adding beans, it gets a boost of creaminess and protein without compromising on flavor.
Plus, it’s incredibly versatile! You can enjoy it smooth or chunky, customize the seasonings to your liking, or even make it dairy-free. And the best part? The leftovers are even tastier, making it a go-to for meal prep or busy evenings.
Find more baby and kid-friendly soup recipes all in one place, like this pumpkin and carrot soup.
Table of Contents
Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
- Broccoli florets – The heart of the soup! It provides a hearty texture and a boost of essential nutrients, like fiber, vitamins C and K. I like to use frozen broccoli for convenience but feel free to use fresh if you wish.
- Cauliflower florets – such a versatile ingredient, which in this recipe helps maintain the broccoli flavor while mellowing out any potential bitterness. It also helps thicken and adds creaminess to the soup . Again you can use fresh or frozen cauliflower.
- Carrots – this sweet and vibrant root vegetable are an excellent source of beta-carotene (vitamin A), in particular. They add natural sweetness and a beautiful color to the soup.
- Beans -for creaminess and staying power! It’s also a great source of iron, an essential nutrient for babies and toddlers.
- Vegetable broth – a flavorful liquid base that provides depth and richness. You can also use chicken broth, if preferred.
- Milk – For that oh so comforting creaminess and richness. I like to use whole milk since that’s what my kids are drinking, but you can also use reduced fat milk or half and half, if you prefer.
- Cheese – cheddar cheese pairs SO beautifully with broccoli. You can also use a add some parmesan cheese.
Substitutions
- Dairy-free soup – you can use olive oil and non-dairy milk of choice, like cashew milk, almond milk, or coconut milk. You can leave out the cheese or add some nutritional yeast.
- Fresh vegetables – Instead of frozen, you can use fresh heads of broccoli and cauliflower.
- Experiment with seasonings – try adding curry powder, thyme, or other fresh herbs, like parsley, chives, or cilantro just before serving for a burst of freshness and color. Lemon juice or zest will really brighten up the soup too!
Step-by-Step Instructions
Step 1: Prepare the vegetables: Heat butter in a Dutch oven or large pot over medium heat. Add the onion, garlic, and carrots. Saute the vegetables for about 5 minutes or until they start to soften.
Step 2: Thicken the soup: Sprinkle the flour over the vegetables and stir to coat the vegetables. Cook for 1-2 minutes, allowing the flour to slightly brown.
Add the liquid ingredients: Slowly pour in the broth, scraping the bottom of the pot to lift off any bits of vegetables or flour. Next add milk.
Step 3: Add broccoli, cauliflower, and beans and allow the soup to come to a gentle simmer (not boil). Reduce heat to low, cover, and simmer for 10-15 minutes or until the vegetables are tender. Be sure to stir occasionally.
Step 4: Add salt and pepper and paprika to taste. Stir in grated cheese. Taste and adjust the seasoning if necessary.
Recipe Tips
- Enjoy the soup 2 ways – as is or add to a high speed blender (I’ve had mine for 8+ years and I can’t live without it!) or use an immersion blender and blend until smooth. You can also blend half and keep the rest chunky (just like this iron-rich baby pasta).
- For easy weeknight prep – use frozen vegetables or chop them the night before and store them in the fridge.
- Don’t skimp on seasoning! Taste as you go and adjust salt, pepper, and spices.
Serving Suggestions
This creamy broccoli cauliflower soup is a comforting and wholesome meal on its own, especially when paired with some warm, crusty bread or grilled cheese sandwich (with hummus) for dipping.
You can also serve alongside fresh salad or add some crispy bacon, shredded chicken, or tofu for a boost of protein and iron.
Storage
Cool the soup completely and transfer to an airtight container. Store in the refrigerator for up 4 days.
To freeze, transfer to freezer-safe containers or freezer bags, making sure to leave some space at the top of the container or bag for expansion. You can freeze for up to 3 months. Thaw soup in the refrigerator overnight.
Reheat on the stovetop over medium heat or in the microwave until warmed through.
Healthy Soup Recipes
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Broccoli Cauliflower Soup
Equipment
Ingredients
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 2 medium carrots, diced
- 3 tablespoons all purpose flour
- 4 cups vegetable broth
- 1 cup milk
- 16 ounces frozen broccoli florets
- 16 ounces frozen cauliflower
- 15 ounce cannellini beans, rinsed and drained
- 1/2-1 teaspoon smoked paprika
- salt and pepper to taste
- 1 cup shredded cheddar cheese
Instructions
- Heat butter in a Dutch oven or large pot over medium heat. Add the onion, garlic, and carrots. Saute the vegetables for about 5 minutes or until they start to soften.
- Thicken the soup: Sprinkle the flour over the vegetables and stir to coat the vegetables. Cook for 1-2 minutes, allowing the flour to slightly brown.
- Add the liquid ingredients: Slowly pour in the broth scraping the bottom of the pot to lift off any bits of vegetables or flour. Then add milk.
- Add broccoli, cauliflower, and beans and allow the soup to come to a gentle simmer (not boil). Reduce heat to low, cover, and simmer for 10-15 minutes or until the vegetables are tender. Be sure to stir occasionally.
- Add salt and pepper and smoked paprika to taste.
- Stir in grated cheese. Taste and adjust the seasoning if necessary.
Notes
- Storage: First, cool the soup completely and transfer to an airtight container. Store in the refrigerator for up 4 days.
- To freeze, transfer to freezer-safe containers or freezer bags, making sure to leave some space at the top of the container or bag for expansion. You can freeze for up to 3 months. Thaw soup in the refrigerator overnight.
This is so delicious , easy and nutritious.
Dear Min, I like your recipes so much because you give substitutes and also storage instructions along with making them baby friendly family friendly and balanced..
Keep up the good work
I love this soup because, if you’re doing fresh broccoli and cauliflower, you can add in the stalks too and blend it all up. I added some steamed and shredded chicken after blending, which made it extra hearty!